The Good Fork's Hot Wings |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Sriracha is the hot sauce used in this recipe; served with a side of sour cream spiked with rice vinegar to soothe the fire. Ingredients:
1 cup sour cream |
1/4 cup plus 1 tablespoon rice vinegar |
3 scallions, white and tender green parts only, thinly sliced |
kosher salt & freshly ground black pepper |
1 cup sriracha chili sauce |
1 tablespoon sambal oelek or 1 tablespoon other asian chili sauce |
1/2 cup cold unsalted butter, cut into 8 pieces |
vegetable oil, for frying |
3 lbs chicken wings, tips discarded, wings cut in half at the joint |
Directions:
1. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. Season with salt and pepper. Cover and refrigerate.
2. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. Remove from the heat and whisk in the butter until melted; keep warm.
3. In a large pot, heat 2 inches of oil to 375°. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot chile sauce over the wings and toss to coat. Serve with the dipping sauce.
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